With a rich and diverse background in the culinary arts and child care, Alli brings over a decade of experience to her current role as Kitchen Manager at AELC. Originally from Maine, she has built a dynamic career that spans multiple states—including Maine, Massachusetts,Colorado and Vermont—working as a pastry chef, private chef, and childcare provider. Her expertise in managing food operations for children with dietary restrictions, combined with her deep understanding of child development, creates a unique and thoughtful approach to meal planning and kitchen leadership in educational settings.

Trained at the New England Culinary Institute with an Associate’s Degree in Baking and Pastry Arts, Alli has worked in high-end kitchens such as Sweet Basil, The Broadmoor, Cru Nantucket,The Marshside and has held leadership roles at resorts like Jay Peak , Beanos Cabin, and The Arabelle in Vail. She is ServSafe certified and trained in infant, child, and adult first aid, CPR, and AED. Her strengths lie in multitasking, menu creation, and fostering safe, nourishing environments for young children. Whether developing seasonal menus, preparing large-scale desserts, or coordinating engaging activities for kids, she is driven by a passion for food, care, and community.

In her spare time Alli loves spending time with her husband,daughter and two cats. Traveling, hiking, kayaking and going to her family camp in Maine.